Lemon Blueberry Muffins
| 11 |
40 |
231 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
25 min |
12
|
Ingredients
|
2 cup
|
Almond flour/meal, Bob's Red Mill
|
|
1/2 cup
|
Whey protein powder, unflavoured
|
|
1/4 cup
|
Stevia sweetener, powder
|
|
3/4 tsp
|
Baking powder
|
|
1/2 cup
|
Butter, unsalted
(melted)
|
|
1 cup
|
Greek yogurt, plain, 2% M.F.
|
|
1 whole lemon(s)
|
Lemon juice
|
|
1 whole lemon(s)
|
Lemon peel (zest)
|
|
1 tsp
|
Lemon extract
|
|
2 medium egg
|
Egg
|
|
1 cup
|
Frozen blueberries
|
Instructions
Preheat oven to 350°F and liberally
grease muffin tin.
Combine almond flour, protein powder,
Stevia, and baking powder, mixing well and
making sure all the clumps of almond flour
are broken down.
In a separate bowl, mix together melted
butter, Greek yogurt, lemon juice, lemon
zest, and lemon extract. Beat in eggs one
at a time.
Add wet mixture to dry mixture, stirring
until combined. Gently stir in frozen
blueberries.
Spoon batter into muffin cups. Don't be
afraid to fill them all the way up. Almond
flour doesn't expand like wheat flour. Bake
for 25-30 minutes.
Nutrition Facts
Per Portion
Calories
231
Calories from fat
160
Calories from saturated fat
54
Total Fat
17.8 g
Saturated Fat
6.0 g
Trans Fat
0.5 g
Polyunsaturated Fat
0.4 g
Monounsaturated Fat
2.4 g
Cholesterol
50 mg
Sodium
59 mg
Potassium
61 mg
Total Carbohydrate
8.0 g
Dietary Fiber
3.2 g
Sugars
2.4 g
Protein
9.8 g
Dietary servings
Per Portion
| Fruit |
0.2 |
| Meat Alternative |
0.8 |
| Milk Alternative |
0.1 |
Energy sources
Recipe from:
Brainy Breakfasts by Trisha Gilkerson
